One of my favorite vegetables is Asparagus. In the Spring time, when it’s fresh, and local, I can’t get enough of it, and I cook it in some way, shape, or form at least twice a week. Not only is the taste great, but it goes well with all kinds of dishes; from the heaviest red meat, to the most delicate fish. And asparagus is also really good for you. But How to Cook Asparagus? There are a
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Recipes and Techniques
I love potatoes in just about any way, and in this recipe, I give you a “smashed” potato recipe that is just killer. This is one of the best examples of "no recipe required" that I’ve got. You can add tons of different items to this dish, and it will still be great...heck you can even use sweet potatoes. Smashed potatoes are really just half way mashed potatoes. Instead of mashing the potat
I love corn on the cob. It’s one of the true culinary joys of summer time. And while I love to have corn on the cob, cooked in the traditional ways…steamed, grilled, roasted with a bit of butter and salt, I also love to use fresh corn as an ingredient in other dishes. I supposed if I had to, I could use frozen corn (a poor substitute for fresh) or canned (which I don’t know that I woul
Parsley is maybe the most ubiquitous of herbs, and I use it all the time…despite my memories of the curly, leathery version tucked into the corners of the buffets of my childhood. Today, I know to leave the curly stuff in the grocery store and reach for flat leaf, or Italian parsley. The flavor is actually fairly mild, but it brings that grassy quality of herbs that can be a great addition to
I end up cooking pasta for dinner a fair amount. And while I love to make the traditional pasta recipes, like spaghetti and meatballs, many of which I grew up on, those traditional recipes can take a long time to make. And "a long to make" don't jive with a weeknight schedule. So I love to have a few techniques in my back pocket that allow me to take fresh ingredients, treat them simpl
Asparagus is one of my favorite spring time vegetables. And while it is available all year long, flown in from far away points, in the spring, when local and fresh, it’s crazy good. I know that asparagus brings some challenges with wine pairings, but as a food pairing it’s near the top of the list. It goes great with seafood, chicken, pork and beef, and it’s great prepared simply or with som
The mango (the fruit, not the SNL character) is one of my favorite fruits. The flesh itself is a beautiful color, the texture is soft but not mushy, and the ripe ones are sweet and delicious. However, like avocados, they can be a bit tough to cut. In this cooking video, I want to show you some knif
In this quick cooking technique post, I show you how to chop a green onion…or is it a scallion? Actually it’s both…because they are the same thing. Not to be confused with a spring onion…which is close, but not quite the same. Of course, I think they're all very tasty.
Toasted walnuts are fantastic both in recipes, or just on their own. Like just about all nuts, toasting them (either in the oven or on the range) brings out additional flavor by "exciting" the essential oils in the nut, and creates a more powerful aroma. As a side benefit, once the walnuts cool off a bit, they also have crunchier, more appealing texture. The cooking technique that I show you
I love to incorporate fruit into both sweet and savory dishes. Not only does it get more healthy food on our plate, but fruit can add textures and flavors that really enhance savory food. But you need to be able to slice, dice, cut and chop the fruit in certain ways to get the most of it, and having the knife skills to do so quickly will really help you out. In this technique video, I show you how to dice a pear.
How to Dice a Pear